tag:blogger.com,1999:blog-34719104454021896992024-02-18T22:21:09.555-08:00ExtraveganceA sometimes adventurous, sometimes updated Vegan cooking blog.Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-3471910445402189699.post-4548758834924666962015-09-09T20:36:00.000-07:002015-09-09T20:36:34.919-07:00Vegan Cultured Cashew Cheese Cake Bites (Gluten free!) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAS3LbL3WofmQTrGkCjlnJN09eECXne9PVbp_S-OZ5O2tsSQQM6XE2SlcY797vpFhtJZfw6GCcOI5fqZyAHl2CbFZML1ySRDzr3udmWGLASwrjyPHTV8DT_rXCIV6_foVCCuTwAL7LfU/s1600/20150907_173933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAS3LbL3WofmQTrGkCjlnJN09eECXne9PVbp_S-OZ5O2tsSQQM6XE2SlcY797vpFhtJZfw6GCcOI5fqZyAHl2CbFZML1ySRDzr3udmWGLASwrjyPHTV8DT_rXCIV6_foVCCuTwAL7LfU/s640/20150907_173933.jpg" width="640" /></a></div>
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So... I can't eat anything right now. And it sucks. </div>
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....</div>
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..................</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DzmdM_tGeN0iqTftIn7-qiUeaJ6UxvSPYTE8DMvvwMRqXmr4uU2A8xNUQAfVQ3a_aH7PTkuqmB3pS8sulyjCd8MRT2TuqxsThNHlRcnM1qeUJTjC5QkoqsZ-sxbIzPOGLGkHdMXXGvc/s1600/20150907_173713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DzmdM_tGeN0iqTftIn7-qiUeaJ6UxvSPYTE8DMvvwMRqXmr4uU2A8xNUQAfVQ3a_aH7PTkuqmB3pS8sulyjCd8MRT2TuqxsThNHlRcnM1qeUJTjC5QkoqsZ-sxbIzPOGLGkHdMXXGvc/s640/20150907_173713.jpg" width="640" /></a></div>
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Or does it? </div>
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Creamer cow seems to be on to something...</div>
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Soy and wheat and all sorts of other things are off the menu. My stomach has just been up in arms for about 3 months now so I'm trying to isolate and repair. Thankfully, I'm <strike>not hopeless</strike> resourceful, and have managed to make some guilty pleasures to help me <strike>not die </strike>suffer through whatever this plague is.</div>
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<br />Warning, there is a lot of down time for this recipe but shit when you can't eat anything, you got time to scheme...</div>
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<h2>
Vegan Cultured Cashew Cheese Cake Bites</h2>
<div>
<div>
For the cheesecake</div>
<div>
<ul>
<li>3 cups raw cashews (soaked overnight & drained)</li>
<li>1 cup full-fat coconut milk</li>
<li>40-45 billion probiotic strains*; amount of capsules will vary. Label should state amount.</li>
<li>1 teaspoon vegan gelatin powder (I used genutine) plus 2 tablespoons water - OPTIONAL</li>
<li>3/4 cup maple syrup</li>
<li>3/4 cup softened or liquid ghee</li>
<li>1 tablespoon vanilla extract</li>
</ul>
</div>
<div>
For the crust</div>
<div>
<ul>
<li>1 cup fine ground almond flour</li>
<li>1/8 teaspoon baking soda</li>
<li>1/8 teaspoon salt</li>
<li>1/4 teaspoon cinnamon</li>
<li>2 tablespoons maple syrup</li>
<li>3 tablespoons melted ghee or coconut oil</li>
<li>2 teaspoons vanilla extract</li>
</ul>
</div>
<div>
For the chocolate coating (optional)</div>
<div>
<ul>
<li>10 oz bittersweet chocolate, chopped</li>
<li>1 Tablespoon coconut oil.</li>
</ul>
<div>
*NOTE* You can forgo the genutine, but you'll want to use the freezer to firm up the cheesecake, rather than the fridge.</div>
</div>
</div>
<div>
<br /></div>
<div>
<div>
For the filling</div>
<div>
Blend cashews and coconut milk in high power blender until super smooth. Like, no detectable texture. If the mixture is hot (which it probably will be), let cool to slightly warmer than room temp (around 100f/38 c). Once cooled, stir in the probiotics, cover, and leave in a warm place overnight. </div>
<div>
<br /></div>
<div>
This is basically diesel vegan yogurt/cream cheese we're making, complete with delectable tang. It is done when it tastes well suited to your own tastes. It can be about 8-14 hours depending on a variety of factors.</div>
<div>
<br /></div>
<div>
For the crust: </div>
<div>
Preheat the oven to 350F degrees. Line and grease a 5x9 loaf pan with parchment paper, leaving long flaps hanging over the sides of the pan (for easy removal later). </div>
<div>
<br /></div>
<div>
In a large bowl, combine the almond flour, baking soda and salt and cinnamon. Add the rest of the ingredients to the bowl and beat till fully combined. Press the dough evenly into the bottom of the prepared pan.</div>
<div>
</div>
<div>
Bake for 20 minutes or until golden then remove from oven and allow to cool completely.</div>
<div>
<br /></div>
<div>
Back to the filling: </div>
<div>
<br /></div>
<div>
In a small bowl combine the genutine with the water and let sit for 3-5 minutes to bloom. Melt the genutine with short bursts 10 second bursts in a microwave or warm over low heat until it is clear and all the graininess is gone. </div>
<div>
<br /></div>
<div>
Put the cream cheese mixture, genutine, and the rest of the ingredients into a high peered blender and blend until smooth. If needed you can add 1-2 tablespoons more of coconut milk to keep the mixture moving through the container.</div>
<div>
<br /></div>
<div>
Pour the batter over the cookie crust in the prepared pan. Smooth the top if needed. Cover and chill in the freezer for at least 4 hours or till good and firm. You'll probably have some extra batter left over. I'm still tooling with the volume.</div>
<div>
</div>
<div>
Cutting, Dipping & Serving:</div>
<div>
In a dry bowl set over barely simmering water, melt the chocolate and fat together, then stir till smooth and glossy. Remove from heat.</div>
<div>
<br /></div>
<div>
Remove the cheesecake from the freezer and run a knife along the sides of the cake to help it release from the pan. Using the parchment paper flaps, pull the cake out of the pan, placing it face down onto a cutting board with the “cookie side” facing up (as seen in the last row of pictures). Cut into 1 1/2 to 2 inch squares with a sharp knife. If the cake is too hard, heat the knife in a glass of hot water and while dry before cutting.</div>
<div>
<br /></div>
<div>
Use a wood skewer or fondue dipper to pierce each cake piece, then dip and coat with chocolate (as seen in the last row of pictures). The chocolate ail begin to harden quickly.</div>
<div>
<br /></div>
<div>
Once fully coated, place them on a chilled parchment lined cookie sheet so that the bottoms firm quickly and don’t spread out. Let the chocolate set completely then serve or transfer to a sealed container and store in the fridge. </div>
</div>
Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-46299635425419684372015-07-29T08:04:00.002-07:002015-07-29T08:04:26.092-07:00Summer tomato salad with cashew-goat cheese, sumac, & pomegranate molasses<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RJWZ5XmASi-WsIVPesBk5SVf-GQ94yNHk6zYDpRXZ2v68KqXLkR4fCd1cAjSvBYfUISFNUv1t8cyyVtI9772RpeBYXLce2rjTPINVZTTHGmez9v4YftF_L8_oW-Q5dGoPTyTPf2kpIs/s1600/20130809_170716_Richtone%2528HDR%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RJWZ5XmASi-WsIVPesBk5SVf-GQ94yNHk6zYDpRXZ2v68KqXLkR4fCd1cAjSvBYfUISFNUv1t8cyyVtI9772RpeBYXLce2rjTPINVZTTHGmez9v4YftF_L8_oW-Q5dGoPTyTPf2kpIs/s640/20130809_170716_Richtone%2528HDR%2529+%25282%2529.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">Summer is here! I'm awash in vibrancy. The season is still very green, but colors are starting to peak out as the long hours under the sun. This dish is deceptively easy to throw together (especially if you use a store bought vegan cream cheese), just takes a little time but no real finesse in spite of what the pictures may imply. It is also exceptionally tasty, hitting many flavor points; creamy, tart, umami, bright.</span></div>
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<span style="font-family: inherit;">Sumac and pomegranate molasses are two very underrepresented ingredients in modern cooking. You can find them both at middle eastern markets, as well as some eastern European markets as well (think Armenian, for example). </span></div>
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<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Summer tomato salad with cashew-goat cheese, sumac, & pomegranate molasses</span></h2>
<blockquote class="tr_bq">
<ul>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">¼ cup extra virgin olive oil </span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">1 tsp sumac, ground </span></span></li>
<li><span style="color: #222222;"><span style="font-family: inherit;">2 tsp pomegranate molasses </span></span></li>
<li><span style="color: #222222;"><span style="font-family: inherit;">800 g heirloom tomatoes </span></span></li>
<li><span style="color: #222222;"><span style="font-family: inherit;">4 T <a href="http://www.forkandbeans.com/2013/01/22/raw-vegan-goat-cheese-dip/" target="_blank">vegan goat cheese </a>(I don't have my own solid recipe yet)</span></span></li>
<li><span style="color: #222222;"><span style="font-family: inherit;">Fresh greens to garnish (baby lettuce, arugula, slivered basil, etc.)</span></span></li>
<li><span style="color: #222222;"><span style="font-family: inherit;">Salt & Pepper </span></span></li>
</ul>
</blockquote>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Combine the oil, sumac, some grinds of black pepper, and molasses in a small bowl or jar. Whisk or shake until combined. Set aside. Slice the tomatoes and arrange on a serving plate. Season with sea salt. Drop a little cashew cheese on each pile of tomatoes and scatter the salad leaves around. </span></span><div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><span style="color: #222222;">Drizzle the dressing over the tomatoes and leaves. Grind some salt and sprinkle some pepper atop. Serve immediately.</span> </span><br />
Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-23459271154545405162015-01-19T12:05:00.000-08:002015-01-19T12:05:00.979-08:00Raw Vegan Mother Fucking Paleo Eggnog WITH BOURBON<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jMYtYcu0ZMfDBSXnniPDJR4Fxo7AhG9TZCJmEmUwEBao-0rGc5KiUA1TgBuX9GvbiJRDntKUdSifRjEZZRgJuYj4R21jvpxMKGqcIPEHYF_1Ue0Q7juH5S1vq8aupDJXbvd-ALhcRhQ/s1600/20150110_141024_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jMYtYcu0ZMfDBSXnniPDJR4Fxo7AhG9TZCJmEmUwEBao-0rGc5KiUA1TgBuX9GvbiJRDntKUdSifRjEZZRgJuYj4R21jvpxMKGqcIPEHYF_1Ue0Q7juH5S1vq8aupDJXbvd-ALhcRhQ/s1600/20150110_141024_Richtone(HDR).jpg" height="360" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Since I'm really bad at taking pictures of drinks, I'm putting up "relevant enough" other photos as the header, before showing off my mediocre "this doesn't look so amazing as to inspire you to want to make it right now," liquid consumable photography.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">How is the photo above relevant? It is taken at an abandoned bourbon distillery from a recent trip to the bourbon trail in Tennessee. As for the eggnog... I guess I can share a photo, after another shot...</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The recipe gets its body and creaminess from cashews, and other eggnog tip-off flavor points from nutmeg, leaving you with a product that is both vegan and kind of much less disgusting than the stuff you get at the store, with a lot more body than out-of-the-box vegan eggnogs. The bourbon is optional, unless of course you don't know how to shoot drinks...</span><br />
<span style="font-family: inherit;"><br /></span>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: large;">
Raw Vegan MF Paleo Eggnog (with boozy option)</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid84herDYWrnr1BIt_ok_S1VRu1HGoaPMhpXbbNx5Zv-CV82ZAXGf3w6zymRwA0UZ2jg9i6mv5o6Vp_eevU7F0cB0JjK6DAcTEdJrBeIXPPgmE9vMtm-B3ldnO8cUljh4Lo5DYPOp1zwY/s1600/20141208_125310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid84herDYWrnr1BIt_ok_S1VRu1HGoaPMhpXbbNx5Zv-CV82ZAXGf3w6zymRwA0UZ2jg9i6mv5o6Vp_eevU7F0cB0JjK6DAcTEdJrBeIXPPgmE9vMtm-B3ldnO8cUljh4Lo5DYPOp1zwY/s1600/20141208_125310.jpg" height="640" title="One day I'll learn to photo smoothies..." width="360" /></span></a></div>
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<i><span style="font-family: inherit;">One day I'll learn to make smoothies look like food....</span></i></div>
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<span style="font-family: inherit;">Makes: <span itemprop="recipeYield" style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 cups</span></span></div>
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<span style="font-family: inherit;">Ingredients</span></div>
<ul style="border: 0px; line-height: inherit; margin: 0px 0px 15px; padding: 0px 0px 0px 30px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">½ cup raw cashews</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1½ cups unsweetened non-dairy milk of your choice</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">5-6 medjool dates, pitted </span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 tsp pure vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">¼ tsp nutmeg {optional: + more for sprinkling}</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">⅛ tsp cloves</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">⅛ tsp salt</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Bourbon of choice (Bulleit isn't too bad)</span></li>
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<span style="font-family: inherit;">Soak all of the ingredients, except the bourbon, in a container overnight (or 4-8 hours). </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Blend soaked ingredients using high power until things are smooth. Use bourbon to thin, to taste, to </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Pour into drinking vessels of your choice. Top with a few grinds of fresh nutmeg, or a tap of ground.</span></div>
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Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-75536573135564265332014-12-09T21:29:00.000-08:002014-12-09T21:29:34.801-08:00Roasted Cauliflower with Pomegranate Molasses & Lemon Tahini Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIkJf5waNkLQUsFvI498h4yls4uVTDvtOcYeqzU0ZoCbINF1Q0COZnO4A1coyyqMbs6nVNM3to4UT4C0QiLngGmUUU28cpKaCI5i3tyi7tSmX0f2xbRsccUSf34B7HhdPjUNUu4ZcHnQ/s1600/20141201_150829_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIkJf5waNkLQUsFvI498h4yls4uVTDvtOcYeqzU0ZoCbINF1Q0COZnO4A1coyyqMbs6nVNM3to4UT4C0QiLngGmUUU28cpKaCI5i3tyi7tSmX0f2xbRsccUSf34B7HhdPjUNUu4ZcHnQ/s1600/20141201_150829_Richtone(HDR).jpg" height="360" width="640" /></a></div>
<br />
I'm kind of in love with the Middle East in oh so many ways, while the cuisine may be nowhere near as stimulating as the political movements going on at any given moment, that is sort of like saying something is shorter than a giraffe.<br />
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I whipped this dish together with a few friends and fell in love with it so hard I immediately ran to the store first thing the next day to get more cauliflower and make it again because ZOMG I NEEDED TO SHARE THIS WITH THE (INTER)WORLD ASAP!<br />
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The original recipe I used had you frying the cauliflower, which added all sorts of work, time, dishes, and fat, and while I'm kind of into all of those things my freak festishes aren't necc. your freak fetishes so I opted to roast the cauliflower instead.<br />
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It is kind of an amazing dish right now for those of us trapped in New England, but vegetal and seasonally appropriate. Stores great for lunches and munches the next day.<br />
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Roasted Cauliflower with Pomegranate Molasses & Lemon Tahini Dressing<br />
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<ul>
<li>1 batch of <a href="http://extravegance.blogspot.com/2014/12/thick-tahini-sauce-saus4evrytng.html" target="_blank">Tahini Sauce 4 Everything</a></li>
<li>4~ lbs head(s of) Cauliflower</li>
<li>Pomegranate molasses</li>
<li>Canola (or other high heat neutral oil) for roasting</li>
<li>Salt & pepper for seasoning</li>
<li>Optional fresh chopped green herbs for garnish (Parsley, cilantro, chives, etc.) </li>
</ul>
<div>
Preheat oven to 500.<br />
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Chop the cauliflower into florets about the size of your thumb, and toss with enough oil to lightly coat. Place on 2 sheet pans covered in parchment paper, sprinkle with salt and fresh ground pepper, and place in oven for about 15 minutes, rotating until they're evenly goldened.<br />
<br />
Arrange the cauliflower in a serving dish and lightly drizzle with pomegranate molasses and tahini sauce. Garnish with chopped herbs if available.<br />
<br />
<i>Six years ago this December I posted a recipe for a pretty good <a href="http://extravegance.blogspot.com/2008/12/creamy-eggplant-roasted-pepper-soup.html" target="_blank">Creamy Eggplant Roasted Red Pepper soup</a>.</i></div>
Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-73298952459754245092014-12-08T16:30:00.002-08:002014-12-08T16:32:19.748-08:00Thick Tahini Sauce #SAUS4EVRYTNG!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Dt2agm3Vj_W0916h83YGjznKylXy7r5Uzevcq9oUG_yxiH3b8xF_lh35CvCo2gaGBIqxZV-k1M-_N1Cmv5ROvOxDR17ZRRgL2p9cHMRL5S1HVa3nfinqpj6f6vg1qfZe4p6r1iXAKnw/s1600/20141201_151229_Richtone(HDR).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Dt2agm3Vj_W0916h83YGjznKylXy7r5Uzevcq9oUG_yxiH3b8xF_lh35CvCo2gaGBIqxZV-k1M-_N1Cmv5ROvOxDR17ZRRgL2p9cHMRL5S1HVa3nfinqpj6f6vg1qfZe4p6r1iXAKnw/s1600/20141201_151229_Richtone(HDR).jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the right! </td></tr>
</tbody></table>
<div>
<h2 style="text-align: center;">
<span style="font-size: x-large;">
Open Sesame!</span></h2>
</div>
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Sesames are magic. Tahini is awesome. Therefore tahini sauce=magical awesome sauce that makes your mouth open to access all of the flavorful treasures in front of your FACE! </div>
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Seriously. This stuff is a super treasure for omnivores, vegans, aliens not-otherwise-allergic to sesame (even if they are, it is worth it). It is so super that at la boqueria market in Barcelona, a woman at a falafel shop screamed at me when I touched the bottle on the counter top (my friend got a falafel there, I did not). </div>
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This stuff is good. Just trust me on this. You can put it on anything: sandwiches, nachos, salads, pizzas, your finger (like really, I just keep squeezing it onto my finger and eating it off. Even when not trying to seduce someone).</div>
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It comes together quickly. The only down side is it doesn't last too too long before getting a bit of an off taste (but it is still pretty good then, too), but that shouldn't be a problem. You can also freeze half or so of it for when you're ready. </div>
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blah blah blah RECIPE! </div>
<h2 style="text-align: center;">
<i><span style="font-size: x-large;"> Thick Tahini Sauce </span></i></h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUAUH6jyKIZUtrDvC00k_H5QcGdi3girwYPhHf8KjoiQeewBw6T-gtcQq5ABu4lKT5LB0eRMxN5ksBFYPi3Wmhy4D6Cdz-0YaC0ayvm-IBb_WLnkCilbgEKuAZBlE2oQRRttpHdWbRiY/s1600/20141201_151335_Richtone(HDR).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUAUH6jyKIZUtrDvC00k_H5QcGdi3girwYPhHf8KjoiQeewBw6T-gtcQq5ABu4lKT5LB0eRMxN5ksBFYPi3Wmhy4D6Cdz-0YaC0ayvm-IBb_WLnkCilbgEKuAZBlE2oQRRttpHdWbRiY/s1600/20141201_151335_Richtone(HDR).jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now from the left! </td></tr>
</tbody></table>
<div style="text-align: center;">
<i><br /></i></div>
<div>
<ul>
<li>1.5 c Tahini </li>
<li>3-4 cloves garlic (more if daring)</li>
<li>1 c fresh squeezed lemon juice (5 lemons +/-)</li>
<li>1 t salt</li>
<li>1/2 c water</li>
</ul>
<div>
Toss all of ingredients, except the water, together in a blender or food processor on low until well blended. Slowly start to add the water until you reach the consistency desired. You can add a little more if you want for better bottle'ability. Lasts for about 2 weeks.</div>
</div>
<blockquote class="tr_bq">
<h3>
<i><b>Variations</b></i></h3>
</blockquote>
<ul>
<li><b>Spicy! </b>Toss in 2-4 T of your fave hot sauce product (chipotle chiles in adobe sauce! Sriarcha! Harissa!) </li>
<li><b>Spicy n' Tangy! </b>Same as above, but also add 1/4 c of pomegranate molasses (available at any middle eastern market or hippie ass coop). </li>
<li><b>Roasted Garlic! </b>Toss in 6-8 roasted garlic cloves and blend well.</li>
<li><b>Roasted Red Pepper: </b>Blend in 1/4 c roasted red peppers.</li>
</ul>
<div>
<i>2 years ago this December I posted about <a href="http://extravegance.blogspot.com/2012/12/peanut-butter-chocolate-crunch-ninja.html" target="_blank">Peanut Butter Chocolate Crunch Ninja Star cookies.</a></i></div>
Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-34772674438537509812014-10-23T11:51:00.000-07:002014-10-23T11:51:01.201-07:00Sopa Verde de Elote Recipe (a.k.a. green corn soup)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7cLaZG620XnxHYPZJ10ChksWYGeLM0Hpc-qYnEsmARFcX08C_6HYfrkvSh4uGQzWcBgTxq-8LKIZ4euZezhRYw4EuPWG2NM7e1lapebdyFILuipoXjA9TVV6k2IcVq1cJreIVDo3eiQ/s1600/20141022_204252_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7cLaZG620XnxHYPZJ10ChksWYGeLM0Hpc-qYnEsmARFcX08C_6HYfrkvSh4uGQzWcBgTxq-8LKIZ4euZezhRYw4EuPWG2NM7e1lapebdyFILuipoXjA9TVV6k2IcVq1cJreIVDo3eiQ/s1600/20141022_204252_Richtone(HDR).jpg" height="360" width="640" /></a></div>
<br />
Alright, I'm going to try blogging. I'm going to do away with standards of trying to be impressive by weaving together the sensory elements of time, place, season, weather, scent, food, and just say 'Hey, I made this!', and maybe if I'm feeling particularly verbal toss in a 'and this is why you should as well!' I'll use whatever photos I have even if I feel like I <i>could </i>be happier with them.<br />
<br />
Here I am with a veganized version of a recipe that originated with Diane Kennedy (a valuable scholar of regional mexican cuisine), got passed along with other authors, and veganized by me.<br />
<br />
It is a stunning green soup, with a comforting full, vegetal body, sweet and springy, though best in mid summer when fresh corn starts coming in. It is hard to describe as it is def't unique, but I feel it is the kind of dish I'd like to see more of at restaurants not just for its stunning vibrance, but also its thick, full bodied character. With frozen ingredients, it is actually quite easy to make, coming together pretty quickly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCKgcKYuT3UBL-jHOrL5KpIS1dhyesUazEThsoXKlHNDdCU03RApyk4OwyH8rGbaFPQDNeHNZqz7fWfvEA1Bb9OJclaQO1rc2BnLqOv93lMJwmcAI9FTIVlsYBKexYKM0lhLVl8OMFZo/s1600/20141022_204157_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCKgcKYuT3UBL-jHOrL5KpIS1dhyesUazEThsoXKlHNDdCU03RApyk4OwyH8rGbaFPQDNeHNZqz7fWfvEA1Bb9OJclaQO1rc2BnLqOv93lMJwmcAI9FTIVlsYBKexYKM0lhLVl8OMFZo/s1600/20141022_204157_Richtone(HDR).jpg" height="360" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i>Sopa Verde de Elote Recipe</i></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><br /></i></span></div>
<div style="text-align: left;">
4 tablespoons neutral cooking oil of choice (I use canola)</div>
<div style="text-align: left;">
1 small-med zucchini, chopped into 1/4-inch cubes</div>
<div style="text-align: left;">
1/2 white onion, minced</div>
<div style="text-align: left;">
2 cloves garlic, smashed & minced</div>
<div style="text-align: left;">
4 cups corn kernels (frozen optional)</div>
<div style="text-align: left;">
2/3 cup green peas (frozen optional)</div>
<div style="text-align: left;">
a small handful of fresh cilantro, plus more to serve</div>
<div style="text-align: left;">
1 small green (serrano, jalapeno, etc.) chile, charred and peeled*</div>
<div style="text-align: left;">
3-6 Salad greens (Radish, romaine, iceburg, etc.)</div>
<div style="text-align: left;">
2 1/2 - 3 teaspoons fine grain sea salt, or to taste</div>
<div style="text-align: left;">
3 1/2 - 4 1/2 cups water</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Accoutrements: toasted nuts, <a href="http://talronnen.ca/recipes/cashew-cream/" target="_blank">lime-cashew cream</a>, lime wedges, cilantro, chopped roasted serrano, etc.</div>
<div style="text-align: left;">
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<div style="text-align: left;">
Heat one tablespoon of the oil in a large soup pot or dutch oven, add the zucchini and cook for a few minutes, until soft. Set aside.</div>
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Heat the remaining 3 tablespoons of oil, and fry the onion and garlic, without browning, until soft. Kill the heat.</div>
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<div style="text-align: left;">
Blend the corn kernels, peas, cilantro, chile, and lettuce leaves in a high power blender with 3 cups of water. Really aim to get the mixture very smooth, then add the zucchini. You can either pulse it, or puree it depending on preference. </div>
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<div style="text-align: left;">
Add the puree to the pot and cook over medium-high heat for another few minutes, stirring and scraping the bottom of the pan constantly. If you'd like, another 1 1/2 cups of water, or more, depending on the consistency you like. Add the salt, plus more to taste, if needed. Serve with lots of the suggested toppings.</div>
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<div style="text-align: left;">
Serves 4-6.</div>
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<div style="text-align: left;">
*To char the chiles: place whole chiles on a hot skillet or grill, cook, rotating regularly, until blistered and charred on all sides. Transfer to a glass bowl, cover, and let steam for a few minutes. Now the chiles are ready to peel.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Prep time: 10 min - Cook time: 10 min</div>
<br />Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com2tag:blogger.com,1999:blog-3471910445402189699.post-6537739976915194012013-10-13T18:27:00.003-07:002013-10-13T18:54:44.411-07:00Edamame Beet Hummus<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnS0HFueJNCUWBe2GJgH2qPKCEPNMYWgyjE903BuZIBXcLRGnZ9wTm_tb18Qc9H5uEz0Vs0T8I6OGVHB2kqVr2oZq5KT8wJopcONiYn07LZRkMX1Qj2XWrNl03wmf7aBPtsxLTAA-F35Q/s1600/20130910_142500_Richtone%2528HDR%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnS0HFueJNCUWBe2GJgH2qPKCEPNMYWgyjE903BuZIBXcLRGnZ9wTm_tb18Qc9H5uEz0Vs0T8I6OGVHB2kqVr2oZq5KT8wJopcONiYn07LZRkMX1Qj2XWrNl03wmf7aBPtsxLTAA-F35Q/s640/20130910_142500_Richtone%2528HDR%2529.jpg" width="576" /></a></div>
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What started as an effort to clean out my fridge/freezer, resulted in a brilliant red spread that cuts it as a veggie dip, sandwich spread, or a hell of a good April Fool's Day cupcake frosting. Comes together relatively quickly if you have some extra roasted beets lying around. While it is def't a different beast than chickpea based hummus, it is good for the carb conscious trying to get more vegetables into their diet.</div>
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<br /></div>
<h2>
Edamame Beet Hummus</h2>
<blockquote class="tr_bq">
1 cup frozen shelled edamame<br />
2 medium (1/2 lb) medium beets, <a href="http://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827" target="_blank">roasted and peeled</a><br />
1/4 cup stirred tahini<br />
1/4 cup fresh lemon juice<br />
2-3 cloves garlic<br />
3/4 teaspooon kosher salt<br />
1 teaspoon toasted cumin, ground<br />
1/2 teaspoon ground coriander<br />
3 tablespoons extra-virgin olive oil<br />
Suggested serving: Sliced cucumbers, pita chips, celery, and olives</blockquote>
<h3>
Directions</h3>
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Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.</div>
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Quarter the roast beets. In a food processor, puree the edamame, beets, tahini, juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.</div>
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To serve: Transfer to a small bowl and drizzle with remaining oil and a few grinds of pepper, surrounding with the suggested vegetables, or refrigerate for later consumption.</div>
Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-53058258550353718342013-09-24T10:17:00.000-07:002013-09-24T10:17:17.654-07:00Caraway-Mint Cabbage Slaw with Garlic-Lemon Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpXLYXjjZC0b5U5a3K5w9nsffqeHb6bZxGxcVwl95QNCD9CUr3WSOwb01ZXSiMzNj6eA_lbQ6mS9ypIQBRtuQrzAacnxpH1lVQMjPdYQ4KWzQnUNBUXsT9fT_XLJBtnlO6PxiQuEqan8/s1600/cabbage+slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpXLYXjjZC0b5U5a3K5w9nsffqeHb6bZxGxcVwl95QNCD9CUr3WSOwb01ZXSiMzNj6eA_lbQ6mS9ypIQBRtuQrzAacnxpH1lVQMjPdYQ4KWzQnUNBUXsT9fT_XLJBtnlO6PxiQuEqan8/s640/cabbage+slaw.jpg" width="360" /></a></div>
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This recipe quickly became a staple of mine during a cleanse I was participating in, where the bulk of my diet was to be comprised of at least 50% raw, minimally processed vegetables.</div>
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Easy to make, easier to eat, full of flavor and zing! It is also a healthier take on coleslaw, made healthier/vegan without the mayonnaise. Using a mandolin on its finest setting will make very quick work of the cabbage. You can also use just about any leafy herb that you'd like, such as cilantro, if mint is unavailable.</div>
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<h3>
Caraway-Mint Cabbage Slaw with Garlic-Lemon Dressing</h3>
<blockquote class="tr_bq">
Serves 4-8</blockquote>
<blockquote class="tr_bq">
<div style="background-color: white; color: #333333; font-family: Helvetica, Verdana, Arial, sans-serif; font-size: 13.142857551574707px; line-height: 19.991071701049805px; margin-bottom: 1.538em; padding: 0px;">
2-4 lg. garlic cloves<br style="margin: 0px; padding: 0px;" />6 T fresh lemon juice<br style="margin: 0px; padding: 0px;" />1/2 c extra virgin olive oil<br style="margin: 0px; padding: 0px;" />1 head white cabbage, cored and finely shredded (about 3/4 lbs)<br style="margin: 0px; padding: 0px;" />1 small bunch fresh mint, roughly chopped<br style="margin: 0px; padding: 0px;" />1/2 bunch fresh Italian parsley, roughly chopped<br style="margin: 0px; padding: 0px;" />2 heaping Tbls. toasted caraway seeds<br style="margin: 0px; padding: 0px;" />Sea salt and freshly ground black pepper</div>
</blockquote>
Place the garlic, lemon juice, olive oil, and half of the caraway seeds in a blender, blend until smooth.<br />
<br />
Combine the cabbage, mint, and parsley in a large bowl. Dress with the lemon-olive oil dressing, season with salt and pepper. Serve immediately.Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-9407158522115999012013-08-13T11:12:00.001-07:002013-08-13T11:12:47.970-07:00Orange kissed beets with walnuts and cumin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuilqAwbZEBiSb9rWnyJVi4fWo3L2XtmmgUpNB7OShq4u5TQhrA9HIbmSTCxh1zYbRok6XOnmdSCcWaz5p9V2h0-AQSwLy2mZXCzhFfCrdXRxt31o3zXmeFC9IP-65AH8kbQXzP3Llmw/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuilqAwbZEBiSb9rWnyJVi4fWo3L2XtmmgUpNB7OShq4u5TQhrA9HIbmSTCxh1zYbRok6XOnmdSCcWaz5p9V2h0-AQSwLy2mZXCzhFfCrdXRxt31o3zXmeFC9IP-65AH8kbQXzP3Llmw/s640/photo.jpg" width="640" /></a></div>
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Beets, <a href="http://www.youtube.com/watch?v=Nni0rTLg5B8" target="_blank">beets, beets, beets, beets</a>, beets (stick with it, totally worth it). I'm always looking to eat healthier, and<a href="http://www.nutrition-and-you.com/beets.html" target="_blank"> raw beets</a> take care of that in spades (plus they're in season!). Unfortunately, raw they tend to be a bit too earthy/tough. However, I think I have found a solid combo for making a tasty, healthy, (obvi vegan), preparation for them. This dish works in any season, due to the diversity of ingredients (toasty walnuts, hearty beets, poppy lemon, toasted cumin, and bright orange). </div>
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<h3>
Orange kissed beets with walnuts and cumin</h3>
<div>
Serves 4-6</div>
<div>
<i>This is a forgiving recipe, so all of the quantities are really just loose suggestions. Season to taste!</i></div>
<div>
<i><br /></i></div>
<blockquote class="tr_bq">
<ul>
<li>3/4 cup/75 g walnuts, toasted and coarsely chopped</li>
<li>3 medium large beets (about 12 oz/400g), peeled</li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li>1 t cumin seeds, toasted and ground</li>
<li>a couple of handfuls parsley, chopped</li>
<li>1/2 c or so fresh squeezed orange juice</li>
<li>2 T fresh lemon juice</li>
<li>1 T olive oil</li>
<li>Salt & pepper to taste</li>
</ul>
</blockquote>
Peel the beets, and either grate them or use a matchstick cutter on a mandolin (I used the smallest setting on a <a href="http://www.wayfair.com/Paderno-World-Cuisine-Plastic-Spiral-Vegetable-Slicer-a4982799-L1042-K~WCS1442.html?refid=GX21919090740-WCS1442&device=c&gclid=CP3HidSA-7gCFZKi4Aod8x4AZg" target="_blank">spiralizer</a> which made quick work of them).<br />
<br />
Place beets in non-reactive bowl (glass or plastic) and toss in the rest of the ingredients until evenly distributed. Let the ingredients marinade in the citrus blend for about 20 minutes, periodically tossing around again. This will help lighten up the earthiness of the dish.<br />
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When plating, feel free to adorn with another drizzle of olive oil, more chopped nuts, or fresh parsley.Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-78449401928518481032013-08-06T19:53:00.000-07:002013-08-06T20:04:18.509-07:00Blueberry Lavender Lemonade - Sugar optional! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1jQLTZksT2e_x_B7IU10P8O2K1UZQrR2rGv2KMSWKnt1pxG6cYjNGEX5v6a3XFyg8rIialdgDKARJ_D951y5LWg1ovYRhX9OBY2iIEsrm0IfotUWVDpAgw-Mm2oCGG_wuAJgxILpMBM/s1600/blueberry+lemonade+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1jQLTZksT2e_x_B7IU10P8O2K1UZQrR2rGv2KMSWKnt1pxG6cYjNGEX5v6a3XFyg8rIialdgDKARJ_D951y5LWg1ovYRhX9OBY2iIEsrm0IfotUWVDpAgw-Mm2oCGG_wuAJgxILpMBM/s640/blueberry+lemonade+.jpg" width="360" /></a></div>
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Blah blah blah, summer, blah blah blah, fresh berries like whoa, farmers markets double rainbows naked swims, blah blah blah... I've actually been making some amazing food like whoa, but I've also been on a dietary cleanse that restricts me to mostly fresh fruits and vegetables so my standard for "amazing," may be a little uncalibrated at the moment. Regardless, I'm honestly going to try to get a few blog posts in before I head out to Burning Man for the summer (where I'm camping with <a href="http://www.youtube.com/watch?v=OoitJjS47mI" target="_blank">TottenKitten</a>!). Wish me luck, I know I said the same thing my second to last post, in uhm... April.</div>
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Anyway, on this recipe. I'll post the notes here. You can ditch sugar for your sweetner of choice (a blend of <a href="http://www.amazon.com/dp/B000Z978SS" target="_blank">erythritol</a> and stevia is pretty solid, or a blend of stevia and sugar). Refreshing, perfect for summer, all that jazz. Oh, speaking of jazz... It goes great with a little bit of champagne or sparking water! </div>
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<h2>
Lavender Blueberry Lemonade</h2>
<div>
<ul class="ul1">
<li class="li1">1 cup/130g sugar</li>
<li class="li1">4 1/2 cups water</li>
<li class="li1">1/4 cup <a href="http://www.harney.com/french-super-blue-lavender.html" target="_blank">dried lavender blossoms </a>*</li>
<li class="li1">1 cup fresh squeezed lemon juice</li>
<li class="li1">3/4 cup fresh or frozen blueberries</li>
</ul>
<div>
Step 1: Combine 1 c water and the sugar (or sugar sub) into a small sauce pan and bring to a boil, stir until sugar is dissolved. Kill heat and add the lavender. Cover and let steep for about 10 minutes (if you over-steep this, it will become too medicinal tasting), strain into blender bowl and let cool.</div>
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Step 2. Add the remaining ingredients and blend. Strain if desired (but I like the blueberry solids, personally), and pour into glasses with a few blueberries to accessorize your beverages. You may also mix with some sparking water or spirits.<br />
<br />
* You can get lavender blossoms from any number of places. I picked mine up at the Copley Square Farmer's market in Boston.</div>
<br />Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com2tag:blogger.com,1999:blog-3471910445402189699.post-49066973838815206302013-05-17T20:21:00.001-07:002013-05-17T20:21:15.817-07:00Spicy Vegan Refried Beans with Ancho chiles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXc6No6ui0jNkoWJ7GxXSOHEyl2Ejk5raC1cmram0LuuqWS_H0gUDP9KsiVXJ2_RIszScnBlWtmn-xEwKgMC9N0MAosUJ9rQaPGaiI-ISvuy1gZ1l4ZrJlt4DyXI4Xtvzx8Og_bVaVAI/s1600/randoms-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXc6No6ui0jNkoWJ7GxXSOHEyl2Ejk5raC1cmram0LuuqWS_H0gUDP9KsiVXJ2_RIszScnBlWtmn-xEwKgMC9N0MAosUJ9rQaPGaiI-ISvuy1gZ1l4ZrJlt4DyXI4Xtvzx8Og_bVaVAI/s640/randoms-7.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">So, my blog isn't going to be the most interesting place for a few posts. I've been really into making tasty bigger things that require tasty smaller things to be made first, so here I am with some basics.</span></div>
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<span style="font-family: inherit;">Recently, I got into tortas, a classic Mexican sandwich that is griddle-baked with a variety of fillings such as beer-braised beef short ribs, chipotle chicken, garlicky shrimp and goat cheese. Unfortunately, they don't tend to be the most vegan-friendly option.... as you can tell. So I've been poking around and working off of other recipes to make my own. </span></div>
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<span style="font-family: inherit;">Step one of a torta is refried beans... Good refried beans. So... bam!</span></div>
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<blockquote class="tr_bq" style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Spicy Vegan Refried Beans with Ancho chiles</span></blockquote>
<br />
<ul>
<li><span style="font-family: inherit;">8 oz dried black beans</span></li>
<li><span style="font-family: inherit;">8 oz dried kidney beans</span></li>
<li><span style="font-family: inherit;">Kosher salt</span></li>
<li><span style="font-family: inherit;">1 bay leaf</span></li>
<li><span style="font-family: inherit;">2 medium onions, 1 split in half and tooth-picked, one chopped</span></li>
<li><span style="font-family: inherit;">1/4 c vegetable oil</span></li>
<li><span style="font-family: inherit;">3 garlic cloves, minced</span></li>
<li><span style="font-family: inherit;">1 jalapeno pepper, seeded and minced</span></li>
<li><span style="font-family: inherit;">2 T chipotle peppers, in adobo sauce</span></li>
</ul>
<div>
<span style="font-family: inherit;">Procedure</span></div>
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<div class="p1">
<span class="s1">1. </span>Place beans in a large bowl and add 1 gallon water. Stir in two tablespoons kosher salt. Set aside at room temperature and let rest overnight. The next day, drain and rinse beans. Transfer to a large Dutch oven. Add bay leaf, split onion, and 3 quarts water. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are completely tender and skins are loose, 2 to 2 1/2 hours. Discard onion and bay leaves. Drain beans, reserving liquid.</div>
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<div class="p1">
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add onions, garlic, and jalapeño (if using) and cook, stirring frequently, until softened but not browned, about 3 minutes. Add beans and chipotle (if using) and cook, folding with a wooden spoon until homogenous. Add 2 cups of reserved bean liquid. Mash beans with a potato masher until desired consistency is reached, adding extra cooking liquid as necessary to loosen to desired texture. If smoother texture is required, use a hand blender or a food processor to process beans to desired texture. Season with salt to taste.</div>
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<span style="color: #2c2c2c; font-family: inherit;"><span style="line-height: 39px;">---> future nom preview </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDpRxvIDTUHdAO3MaRHU1S_iXyFQJkxvvtYekvoMxVYwwWKYp0Xq04oFQj-8xVk-S9nIqlM_iLIS5APruP6XK9bOapcO7XKmt31Zf5C5fiZIIsVzPZEpz4Uq8-9K2sl-QBDl6V1nEu-U/s1600/randoms-13.jpg" imageanchor="1" style="font-family: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDpRxvIDTUHdAO3MaRHU1S_iXyFQJkxvvtYekvoMxVYwwWKYp0Xq04oFQj-8xVk-S9nIqlM_iLIS5APruP6XK9bOapcO7XKmt31Zf5C5fiZIIsVzPZEpz4Uq8-9K2sl-QBDl6V1nEu-U/s320/randoms-13.jpg" width="214" /></a></div>
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<span style="color: #2c2c2c; font-family: inherit;"><span style="line-height: 39px;">Soon... we will get here. Till then, all miiiiine. </span></span></div>
Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com2tag:blogger.com,1999:blog-3471910445402189699.post-63276785571656049442013-04-09T13:52:00.000-07:002013-04-09T14:00:21.071-07:00My 5 Minute Morning Green Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYG-sPJU8PNmuThLa6gZ95Uc4X9BQNv_bn8ElFQkzo2IzvYEYFG81tZ4fFc8XG71AEPVYeCZcgchie1ySSsTpGTIJzjavGPlwlIy4H8qskMSdBeupn4R_apfjkyK8Vwz09mUPgBk03vM/s1600/Smoothie-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYG-sPJU8PNmuThLa6gZ95Uc4X9BQNv_bn8ElFQkzo2IzvYEYFG81tZ4fFc8XG71AEPVYeCZcgchie1ySSsTpGTIJzjavGPlwlIy4H8qskMSdBeupn4R_apfjkyK8Vwz09mUPgBk03vM/s640/Smoothie-2.jpg" width="640" /></a></div>
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As I've mused before, since getting back from South East Asia I've been slowly dragging my carcass into the realm of the living with being good about light yoga, upping my workload slowly, amongst other things. Of course, none of that will do me much good if I'm not sweeping the steps of my body's temple with high fiber green vegetables! </div>
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I have generally had a bit of a hard time with smoothies, finding there is either too much added sugar in the form of flavored non-dairy milks, agave, bananas, dates, etc. lacking in actual vegetable content aside from a cursory couple of de-stemmed kale leaves or dash of spirulina. </div>
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The flipside is me going overboard and forgoing flavor in the name of "healthy," and end up chewing through a thick, fibrous, muddy beet, kale, cinnamon, acai, maca, almond, jalapeno, parsley, grapefruit sludgefest that tastes about as good as the dirt they're all grown in. </div>
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Finally I seem to have found a tasty medium that tastes pretty damn good (For something so healthy), isn't packed full of freaky banana sugar (one banana has approximately 15 grams of sugar in it, thats a tablespoon!), is predominantly vegetable based.</div>
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Oh, also, it takes like less than 5 minutes to prepare (though a bit longer to thoughtfully sip as you review your <a href="http://ran.org/problem-palm-oil-factsheet" target="_blank">various morning rages</a>), as there is barely any prep involved beyond DUMPING STUFF IN TEH BLENDER!</div>
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So, what all goes into this? Well, lets get onto the recipe below for that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuTBBP2BqbNtq1ByxAvIM3TbCrIFvWxIe9fs5E0Ad-XptDbMj2DDhp_e2cAu2O7E7xGLJeb75OfaIHvrn5YhFXHirmpXF4-CnHuxZnVkG4nn0eZBZkeIJnBeDyStmvJ5_DApwzMUcgZ4/s1600/Smoothie-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuTBBP2BqbNtq1ByxAvIM3TbCrIFvWxIe9fs5E0Ad-XptDbMj2DDhp_e2cAu2O7E7xGLJeb75OfaIHvrn5YhFXHirmpXF4-CnHuxZnVkG4nn0eZBZkeIJnBeDyStmvJ5_DApwzMUcgZ4/s640/Smoothie-1.jpg" width="640" /></a></div>
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<span style="font-size: x-large;">5 Minute (AMAZING) Green Smoothie</span><br />
Makes 2-4 servings to fuel you, and maybe company, throughout the day.<br />
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<ul>
<li>1 large, organic cucumber, ends trimmed*, and cut into 3-5 chunks</li>
<li>1/2 a small bunch organic parsley or cilantro, stems included</li>
<li>1 mottled banana (the browner the skin, the less starchy), peeled and halved</li>
<li>2 organic kiwis, ends removed, and halved, skin on**</li>
<li>3-5 leaves organic kale, torn in half lengthwise</li>
<li>1 head organic romaine lettuce, bottom cut off and then cut into 3 or 4 sections</li>
<li>1 Organic apple, quartered (I use fuji, but any should work)</li>
<li>1 inch knob of ginger</li>
<li>*optional* juice of 1 fresh lemon or fresh lime</li>
<li>*optional* A dash of spirulina</li>
</ul>
<div>
Place about half of your ingredients into an uber blender (I use a BlendTec but Vitamix should work), add about 1 cup of water and pulse it a couple of times to create space for the rest of the ingredients.</div>
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When you have created space for the rest of the ingredients, load them in and pulverize (my blender has an automatic Whole Juice timed setting). </div>
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If you can't fit _everything_ in (I can usually just eek everything in, sometimes barely), feel free to save it for the next day. *I usually sacrifice half a cucumber if something needs to go.</div>
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From there, enjoy your breakfast! If you are flying solo, it should make enough juice to fill a couple of ball jars to give you some green boosters throughout the day. Generally since I've gotten back, half of it has been my breakfast and I try to eat mindfully throughout the rest of the day.</div>
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**Yes, kiwi skins are edible and under appreciated! Also as a nice touch, add the kiwis after the juice has been prepared, and blend it just a little more, this makes sure the black seeds are still whole and lend a nice crunch to the smoothie.</div>
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<div style="text-align: center;">
Obviously this can be tailored to your personal preferences, but I've found that the lighter water heavy vegetables like romaine and cucumber really help give refreshing body to smoothie without making it too vegetal, overwhelming the qualities of the apple and kiwi. The banana also really helps round out the body of the drink, as I learned one morning when I forgot to add said fruit and was wondering what the drink was missing... Speaking of missing, I'm all out of romaine... erk! </div>
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Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-30646616761635834112013-04-06T19:55:00.000-07:002013-04-07T16:28:47.027-07:00Full Bodied Zucchini Hummus (Low carb! Gluten free! Infused with sass!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-ePwgGs3G7xfD9ael99gQ3Dydb5Cv44R0qdLunEaqqvIANIJ1Q5LBVELCkCvTWzbBltwD_jFgIjNGONYAuat6asY7unpMlMBM_He3lGjhKfHKJDAEyod0QSbRNZUWQNIhAv6gUDz__4/s1600/Hummus-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-ePwgGs3G7xfD9ael99gQ3Dydb5Cv44R0qdLunEaqqvIANIJ1Q5LBVELCkCvTWzbBltwD_jFgIjNGONYAuat6asY7unpMlMBM_He3lGjhKfHKJDAEyod0QSbRNZUWQNIhAv6gUDz__4/s640/Hummus-1.jpg" width="425" /></a></div>
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It seems like carbs make me tired, like, really tired if I'm not careful. I once had an internship at an Special Ed facility, and if it was french fries for lunch before the meetings I was a goner. I'd have to leave the group meeting at least a couple of times and go to the rest room and pump out some jumping jacks just to make sure I wasn't passed out, drooling on my clipboard as I sat on the sidelines. <br />
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Needless to say, I took pretty well to the low carb lifestyle one finds in raw food diets (and the generally better levels of energy). However, there are some heavenly flavors one just can't find in the raw food world, flavors like Tohum <a href="http://www.southrivermiso.com/store/p/17-Tohum-Golden-Sesame-Tahini.html" target="_blank">roasted tahini</a>. Mind you, Tohum tahini is a specialty that I don't find my self able to (afford) to use all the time, but if you haven't tried it I do strongly recommend it. Thankfully, there are <a href="http://www.amazon.com/Sesame-King-Tahini-Paste-16-Ounce/dp/B0042ROCYM" target="_blank">other</a> slightly more cost effect brands that are delicious enough.<br />
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Anyway, I do digress... Since I got back from Asia, I've been trying to eat better/more healthy, and felt like turning to a diet heavy in fresh fruits and raw vegetables was a good start, while minimizing my intake of processed foods. So, you can expect to see updates (often green in color), of some of my staples during the past week.<br />
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One of the delights I whipped up was thus hummus. I used some components of the raw base (zucchini in lieu of chickpeas),, and matched it with the flavoring components of my historical favorite hummus (the one on the side of <a href="http://www.bobsredmill.com/garbanzo-bean-flour.html" target="_blank">this bag</a>), and tackled the problem of raw hummus traditionally having the consistency of a thick salad dressing (moar flaxseeds!).<br />
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The end product was the full bodied, flavorful hummus I fondly remembered, that I could eat freely with carrots and celery without Mr. Sandman dragging me off to Nod. <br />
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Speaking of Nod... I'm still a bit jet lagged, and should get this recipe down before I PTFO...<br />
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<span style="font-size: x-large;">Hummus!</span><br />
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<ul>
<li>2 Large Green Zucchinis, cut into chunks</li>
<li>2-4 cloves of garlic, peeled*</li>
<li>2 t Vegetable Better than Boullion</li>
<li>2 t Franks Hot Sauce</li>
<li>6 T Fresh Squeezed Lemon Juice</li>
<li>3/4 c Roasted Tahini</li>
<li>1/2 T Cumin Seeds, Toasted</li>
<li>1/4 c Extra Virgin Olive Oil</li>
<li>3 T Nutritional Yeast</li>
<li>1 t black pepper</li>
<li>3 T Flax**</li>
</ul>
<div>
Throw everything but the flax into the high power blender or food processor. Blend until smooth. If mix is watery, toss in the flax seeds and again blend until smooth. If you are using a food processor instead of a blender, I'd recommend using pre-ground flax meal for optimum smooth temperature. </div>
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Transfer hummus to a container and place in the fridge until the flax seed has set. When set, enjoy with carrots, celery, or whatever else you like to dip into hummus. I've been eating it on raw onion bread with fresh sliced of tomato and a few grinds of pepper. </div>
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*Garlickyness is a matter of personal preference, I go for 4 but that can be a bit much for most folks.</div>
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**Every zucchini will have different levels of water content, so you may need more or less hummus. You do not want to add too much, or else you will give the hummus a gummy texture, otherwise, it should be great! </div>
Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-60964032274470229612013-01-14T08:50:00.000-08:002013-01-14T08:50:04.898-08:00Christmas Quinoa Tabouli <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg_dSUQqGT_yL6Rfi9ZvJ1P4jcII-F-zh5vP__W_9FzK9bGk4vF8JXaNCwfCkMzmd3p-reWl2y-5OEsUD1HpKdyH-y9Ah8gaWHqzpfkyQNVHJM_P-HBWxivgJpmGSXHEwh78IMfpnPcs/s1600/Salad+take+3-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg_dSUQqGT_yL6Rfi9ZvJ1P4jcII-F-zh5vP__W_9FzK9bGk4vF8JXaNCwfCkMzmd3p-reWl2y-5OEsUD1HpKdyH-y9Ah8gaWHqzpfkyQNVHJM_P-HBWxivgJpmGSXHEwh78IMfpnPcs/s640/Salad+take+3-1.jpg" width="640" /></a></div>
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Tabouli, tabbouleh, tabouleh, tabbouli... So many different ways of spelling this dish. I have so many slight variations on using making this dish work for me, though I think I may've found my new favorite; a spin is given on this old dish with a blend of lightly toasted spices and pomegranate seeds. I also decided to kick things up a bit by mixing two types of parsley, flat leaf which adds body and curly which really "grips" the dressing and quinoa. </div>
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As a note, when making tabouli, recipes should be taken more as rough guidelines and always finish more on personal preference or what you have in your cupboard. If you like your salad extra tangy, use more lemon juice. Have a couple sprigs of parsley left? Toss them in! <strike>Prefer</strike> Have cilantro over mint? That's your call.</div>
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While I use quinoa, classical recipes call for bulgur. I prefer to use more <strike>leftover, gluten free</strike> whole food oriented alternatives, such as quinoa, brown rice, hemp seeds, coarsely chopped chickpeas, etc. </div>
<h2>
Christmas Quinoa Tabouli<br /><span style="font-weight: normal;"><span style="font-size: small;">(serves six as a side) </span></span><br /><ul>
<li><span style="font-size: small;"><span style="font-weight: normal;">1 cup cooked quinoa, lightly fluffed</span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">8-12 cherry tomatoes, about 11 oz</span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">1 shallot, finely chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">3 T fresh lemon juice</span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">1 large head flat leaf parsley (3-5 oz), </span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">1 large head curly leaf parsley (3-5 oz) </span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">1 bunch of mint (1 oz), stemmed</span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">2 t ground allspice</span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">1 T <a href="http://en.wikipedia.org/wiki/Ras_el_hanout" target="_blank">ras el hanout</a></span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">1/3 c extra virgin olive oil</span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">seeds of 1 <a href="http://www.cookingwithoutanet.com/2008/11/quick-trick-for-getting-pomegranate.html" target="_blank">pomegranate</a> </span></span></li>
<li><span style="font-size: small;"><span style="font-weight: normal;">Salt & pepper to taste</span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-weight: normal;">Using a small, sharp knife, cut the tomatoes into quarters and eights, toss them into a large mixing bowl along with the shallot and lemon juice. </span></span><br />
<span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-size: small;"><span style="font-weight: normal;">Grab the parsley by the head and twist off the coarser stems and set aside for another use (such as juicing, blending, making stock, etc. If the stems are tender and not too woody, I often include them in my parsley salads). </span></span><span style="font-size: small; font-weight: normal;"><i>For the flat leaf parsley</i>, pack the leaves up tightly, "balling" them a bit, and using a large sharp chef's knife cut them into thin slivers no more than 1/2 an inch thick. Add to the large bowl. <i>For the curly leaf parsley, </i>coarsely chop so that you get lots of little 'florets' of the tips. Add to bowl.</span><br />
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<span style="font-size: small;"><span style="font-weight: normal;"><i>For the mint</i>, stack the leaves together, and using a very sharp knife cut the leaves into ribbons width-wise. Be gentle with them, as mint leaves tend to discolor when bruised. Add to the bowl.</span></span><br />
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<span style="font-size: small;"><span style="font-weight: normal;">Add the ras el hanout, allspice, olive oil, pomegranate, and some salt and fresh ground pepper and toss. Feel free to add some more salt/pepper/lemon juice to taste, and serve. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfQpohrvLzyk_MB8GRz4EYm7DG2870gtWZ4khxKnWBrTrHoY4j33pX8sn_P3AciyxWlB6cXUokktu4yLdCjq2Tskvp8Xg5Y74ld0KODwA_SHfmc9Qe9U6UyDyPZXSNzVa1Ifg-QQ3IYA/s1600/Salad+take+3-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfQpohrvLzyk_MB8GRz4EYm7DG2870gtWZ4khxKnWBrTrHoY4j33pX8sn_P3AciyxWlB6cXUokktu4yLdCjq2Tskvp8Xg5Y74ld0KODwA_SHfmc9Qe9U6UyDyPZXSNzVa1Ifg-QQ3IYA/s640/Salad+take+3-5.jpg" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-2695953105795862092012-12-20T15:09:00.000-08:002012-12-20T15:13:16.801-08:00VegaNanaimo bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMgoEVB8bISVOB73s5NbViR6Av6VcTvy-PCeGzbbP_P3CFKwde9h2j9Vb36_8j9Xa5QnwZ-4WsWWr8a-Mmd_8Kw4u3FSF6b5adUMv8EWslv-JYD6WUvolSdMmdTTkt6WB5jhUxnS8hDU/s1600/Food+Blog-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMgoEVB8bISVOB73s5NbViR6Av6VcTvy-PCeGzbbP_P3CFKwde9h2j9Vb36_8j9Xa5QnwZ-4WsWWr8a-Mmd_8Kw4u3FSF6b5adUMv8EWslv-JYD6WUvolSdMmdTTkt6WB5jhUxnS8hDU/s640/Food+Blog-4.jpg" width="640" /></a></div>
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What do you get when you make a rich, dense, nutty base with a soft, airy, ultra sweet whipped (vegan) butter (vegan) cream layer, and top it with a crackling thin layer of dark chocolate? Probably one of the only good things to come from one of my many past <strike>trainwrecks </strike>relationships; otherwise known as Nanaimo bars, named after the island of Nanaimo off of Vancouver, B.C. where said ex was from. So, relationships may come and go, but my appreciation for the New Pornographers, Godspeed you Black Emperor, and obscure desserts even many Canadians have never heard stick around.</div>
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What with the holiday season in full swing, one is expected to make cookies, cookies, and more cookies! One of the better annual parties we have is called "The Cookie Party," which is actually an underground warehouse rave that goes til dawn (plus uhm, a party featuring a mountain of like over 90 different types of homemade cookies such as ghost-pepper ginger snaps to tandoori curry cookies and well.. Nanaimo bars). </div>
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<a href="https://sphotos-a.xx.fbcdn.net/hphotos-snc7/388164_623105949129_412481408_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://sphotos-a.xx.fbcdn.net/hphotos-snc7/388164_623105949129_412481408_n.jpg" /></a></div>
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From Cookie Party 2011: Not pictured: cookies. Pictured: sassy erstwhile vegan food blogger <a href="http://thaitherapybymary.com/" target="_blank">Mary</a> and her awesomer, sassier hair stylist, <a href="http://www.etsy.com/shop/joolienn" target="_blank">Joolie</a>. </div>
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Anyway, on to the recipe...<br />
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<h2>
<b>VegaNanaimo Bars</b><span style="font-weight: normal;"><span style="font-size: small;">(say that 6 times, quickly)</span></span></h2>
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<b>Bottom Layer:</b></div>
<ul>
<li>1/2 cup Earth Balance (1/3 c oil + 1T water should work)</li>
<li>1/4 cup sugar</li>
<li>5 tablespoons cocoa (I use <a href="http://valrhonacocoapowder.com/" target="_blank">Valrhona</a>)</li>
<li>2 T <a href="http://www.chiaseedrecipes.com/chia-gel.php" target="_blank">chia gel </a></li>
<li>2 cups graham cracker crumbs</li>
<li>1 cup unsweetened coconut flakes</li>
<li>1 teaspoon vanilla extract</li>
<li>3/4 cup walnuts</li>
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<span style="font-size: small;">Second Layer:</span></h3>
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<ul><span style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;">
<li>1/2 cup Earth Balance (room temp)</li>
<li>2 cup confectioners' sugar</li>
<li>2 tablespoons corn starch</li>
<li>1 t vanilla extract</li>
<li>1-4 tablespoon non-dairy (I used Whole Foods unsweetened soy) </li>
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<span style="font-size: small;">Topping:</span></h3>
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<ul><span style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;">
<li>4 ounces dark (70%+) chocolate</li>
<li>2 tablespoon Earth Balance or coconut oil</li>
</span></ul>
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Prep an 8x8 dish by layering it with parchment paper. </div>
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<span class="s1"><b>Bottom layer</b>: Put the walnuts into a food processer bowl and corsely chop, add the remaining ingredients for the bottom layer, except the butter and pulse a couple of times until the ingredients are evenly mixed. </span>Melt the earth balance and pour into the bowl, pulse until the mix reaches the desired consistency. I like mine to be dense and cohesive, relatively homogenous, but some people like the elements to be more distinct. Press evenly into 8x8 pan and let cool in the freezer as you prep the second layer.</div>
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<b>Second layer</b>: Cream the earth balance, confectioners' sugar, corn starch, and vanilla in a standing bowl mixture fitted with the whisk attachment. Add a tablespoon of mylk and beat until light and creamy, scraping down the sides of the bowl with a rubber spatula as necessary. Spread on top of bottom layer. Place this in refrigerator for at least 20 minutes.</div>
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<b>Topping</b>: Melt chocolate and butter together in a bowl set over hot water. Mix well and spread on top. Chill in refrigerator.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaEmUy9wnEe5mXp3KE1NLMoZKzIDXwv31Xbg_Om7G-LZDygfk3uT2iPTtp0hH_pBWRm6bVI7_NFr9U2wDtX7FxIaF92bD754rvRBkX9DB1-1NC0bMEuilhgZSIWwNziJjOakeJC602u0/s1600/Food+Blog-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaEmUy9wnEe5mXp3KE1NLMoZKzIDXwv31Xbg_Om7G-LZDygfk3uT2iPTtp0hH_pBWRm6bVI7_NFr9U2wDtX7FxIaF92bD754rvRBkX9DB1-1NC0bMEuilhgZSIWwNziJjOakeJC602u0/s640/Food+Blog-1.jpg" width="640" /></a></div>
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Finished product should look something like this. When you are ready to cut them up, you want a sharp knife in a vase of hot water to cut through the chocolate with minimum cracking (cracking will likely happen anyway, though). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruC2mL3J49L4futi2jMVh7VuFrgFMyaLNwcVBb4_V94aGAsWdK2esGyjS7p1DaG2bsg2e6KojJ0rs1eZyOAa-JZIxx1pQGhdGeFfSiqkieXb2CN9Vc9Yno8HyXk-zJYUCr4fosECj3ow/s1600/Food+Blog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruC2mL3J49L4futi2jMVh7VuFrgFMyaLNwcVBb4_V94aGAsWdK2esGyjS7p1DaG2bsg2e6KojJ0rs1eZyOAa-JZIxx1pQGhdGeFfSiqkieXb2CN9Vc9Yno8HyXk-zJYUCr4fosECj3ow/s640/Food+Blog-2.jpg" width="640" /></a></div>
Lift the entire square out of the tray and flatten the parchment, placing the bar on a cutting board. Remove the knife from the hot water and evenly start to cut squares out into the desired size. I tend to make roughly 1x1 inch squares, as these bars are riiiiiich! Make sure to rewarm the knife as needed.<br />
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Plate up and share as desired... or take all of them and seclude your self in a blanket fort, growling at anything that passes by.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P1MQ3Qeoe_Cz31JSZ60w6RONqKMK_3nZgLBg0zlgTbfUvfkbaO5h4-HmpnKD0S8McwfDIIveC9mBZOQtpAG8gYutooTS1gqGolwpL52aiEuRb0aGeEdxvCU7VbwOeTeNtTIqJzafp08/s1600/Food+Blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P1MQ3Qeoe_Cz31JSZ60w6RONqKMK_3nZgLBg0zlgTbfUvfkbaO5h4-HmpnKD0S8McwfDIIveC9mBZOQtpAG8gYutooTS1gqGolwpL52aiEuRb0aGeEdxvCU7VbwOeTeNtTIqJzafp08/s640/Food+Blog-3.jpg" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-14442577334909065662012-12-03T17:09:00.000-08:002012-12-20T15:09:18.489-08:00Chocolate Peanut Butter Crunch Ninja Stars! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcc4e7fWMGfv1Rd6t0fINeQU40kTYy3NuABk5aSumL9MwcJXfybSYQDg3FAnVxLEx9FdwPV1yxu8GUrIoDK9ruMX7xBzjmujIokkq8FLLdjuZ-GmNr_4VSiDGKDLyxlLPytFJ1OMvAAM/s1600/IMG_2685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcc4e7fWMGfv1Rd6t0fINeQU40kTYy3NuABk5aSumL9MwcJXfybSYQDg3FAnVxLEx9FdwPV1yxu8GUrIoDK9ruMX7xBzjmujIokkq8FLLdjuZ-GmNr_4VSiDGKDLyxlLPytFJ1OMvAAM/s640/IMG_2685.JPG" width="640" /></a></div>
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OK, OK, not stars, but diamonds (that you can shape into ninja stars of [coronary] DETH!), Who doesn't love chocolate peanut butter bars? Who doesn't love that crumbly filling in Reeses peanut butter cups? You know what I'm talking about, the sugar substance spackled together with cheap peanut product and wax. Yeah, guilty as charged. So, obviously as soon as I saw this recipe in one of my <a href="http://www.amazon.com/Come-Were-Closed-Invitation-Restaurants/dp/076244262X" target="_blank">new cookbook's</a>, it jumped to the top of my 'To make' queue, with butter as the only dairy product, it was pretty easy to veganize. </div>
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The end product was everything I hoped for, including the not-too-sweet crumbly peanut butter filling reminiscent of my childhood (into adulthood) favorite, Reeses PB cups, but now with a high quality dark chocolate topping and cookie bottom, topped with a dash of pink Hawaiian salt to give it a touch of sophistication. Anyway, I do digress... Onto the recipe</div>
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<b>Chocolate Peanut Butter Crunch Bars</b></div>
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Yields 24 bars </div>
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<b>Crust</b></div>
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2.5 cups (9.5 ounces) chocolate cookie crumbs*</div>
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8 T (4 ounces, 1 stick) butter substitute, melted</div>
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<b>Filling</b></div>
<div style="text-align: justify;">
2 1/2 cups (19.5 ounces) smooth natural peanut butter</div>
<div style="text-align: justify;">
1 1/4 cups (3.5 ounces) graham cracker crumbs</div>
<div style="text-align: justify;">
1 1/4 cups (3.5 ounces) finely ground puffed rice cereal*</div>
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1/2 cup (3.9 ounces) packed brown sugar</div>
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1 teaspoon (.2 ounces) kosher salt</div>
<div style="text-align: justify;">
8 T (4 ounces, 1 stick ) butter substitute at room temperature</div>
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<b>Topping</b></div>
<div style="text-align: justify;">
6 ounces 70% dark chocolate, chopped</div>
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1 Tablespoon (1 ounces) coconut oil or butter substitute </div>
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<b>Finishing</b></div>
<div style="text-align: justify;">
Artisan salt, such as sel de guerande, pink Hawaiian, black salt, etc. </div>
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<b>*NOTES* </b></div>
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You can use any sort of chocolate cookie you like, I used Newman's Own <a href="http://www.newmansownorganics.com/food_alphabet.html" target="_blank">chocolate alphabet cookies</a> pulverized in my food processor. Pulverize the puffed rice cereal in a similar manner. You can also use vanilla cookies, corn flakes, or a blend of other crispy products for this. </div>
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<b>For the crust... </b> Line a 9x13 pyrex pan with aluminum foil, then grease with the wrapper of the butter substitute. Mix the crumbs and melted butter substitute together until it resembles wet sand. Press the mixture into the pan using your palms to flatten and spread until you have a uniform pressed crust. Chill in the fridge, uncovered, for about 30 minutes.</div>
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<b>For the filling... </b>Combine the peanut butter, butter sub, sugar, and salt together into the bowl of a standing mixer fitted with a paddle. Mix on high until well combined, about 5 minutes. Add the rest of the ingredients and mix until well combined. Remove the crust from the fridge and using your palms, spread the peanut butter mixture around evenly on top. Refrigerate for 1 hour, uncovered. </div>
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<b>For the topping... </b>Melt the chocolate with the oil in a <a href="http://www.howtobaker.com/techniques/baking/how-to-melt-chocolate/" target="_blank">double boiler</a> set over simmering water, about 6 minutes, stirring with a rubber spatula to combine. When the chocolate is melted and smooth, pour atop the bars and spread quickly into a think layer, careful not to scrape against the bottom, The faster you work the better, as the chocolate will start to seize atop the cooled base. Return the pan to the fridge. </div>
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<b>Finishing... </b>. After the bars have fully set (about 6 hours), prepare a hot water bath for a knife (a vegetable cleaver or a 7" santouku work well). While the knife is soaking in hot water, take the bars out of the fridge and lift them out of the pan in the foil and place onto a flat cutting surface. Use the hot knife to press down first in straight columns, then once more on diagonals to get that diamond shape, as illustrated below. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRp5JdyE4ZmObuPg8vN-6mLxxeaMj2sjOzcoPJUQHo2F3w_CjhZ0F0v6REeYGHLJSHh51xPAerS9awFxZ1FlWCqm3n5LEF1ViPumVGjbArW_LSFdzIjUFcieBKYuuqkiNkrck1meprKk/s1600/IMG_2711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRp5JdyE4ZmObuPg8vN-6mLxxeaMj2sjOzcoPJUQHo2F3w_CjhZ0F0v6REeYGHLJSHh51xPAerS9awFxZ1FlWCqm3n5LEF1ViPumVGjbArW_LSFdzIjUFcieBKYuuqkiNkrck1meprKk/s400/IMG_2711.JPG" width="300" /></a></div>
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If you would prefer squares, feel free to cut straight down rather than diagonal. If you desire, a sprinkle of a fine salt really adds a nice touch to them. </div>
Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-17410958216627038802011-10-17T08:19:00.000-07:002011-10-17T08:27:39.723-07:00Sharing is caring, blogging is logging.So, I know I have totally neglected this blog, which is a shame, because I look back and think "I made that!?" I can be a rock star in the kitchen, and if not for my own benefit, for the benefit of others, it is pretty useful for me to keep some track of what I've been up to.<br /><br />I've been neglecting this blog for a number of reasons, largely disorganization or letting things go unattended too long so that I can no longer remember _exactly_ what I did to make things *pop*, or dissatisfaction with the photos I took.<br /><br />I have a fair amount of food photos backlogged, and I am going to do my best to make them 'pretty enough,' and post them with what I remember of the recipe, so I at least have some sort of idea of where to begin if I make them again.<br /><br />That said, I know exactly what I did for one particularly tasty recipe made in recent times, lets just hope I can capture some good photos to do it justice...Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-78945527950639400252011-05-29T09:10:00.001-07:002011-05-29T11:02:52.928-07:00Spring! Wait, Summer? Whatever, it is time for refreshments!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTsXZqt4NK4EOJXvSs-4wFLLEIdq50V3IEsOJwQTUlPe6tHFyiEsbLh4c_P3sbOLM7upFvhG6VVVvNtuMIGcmiioOR9lbojsVpbzL_HOFqOK8cGJnh3q7jYXywK0aT0NXc7sVMsPm4yg/s512/IMG_0666.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 512px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTsXZqt4NK4EOJXvSs-4wFLLEIdq50V3IEsOJwQTUlPe6tHFyiEsbLh4c_P3sbOLM7upFvhG6VVVvNtuMIGcmiioOR9lbojsVpbzL_HOFqOK8cGJnh3q7jYXywK0aT0NXc7sVMsPm4yg/s512/IMG_0666.JPG" border="0" alt="" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: left;">Tibicos, this is my blog. My blog, this is Tibicos. Courtesy of a friend, via <a href="http://chocolateandzucchini.com/archives/2011/04/water_kefir_tibicos.php">Clotilde</a>, I was informed of the existence of a new ferment. I have been a big fan of kombucha since GTs started showing up in Whole Foods years ago, and started brewing it my self. Unfortunately a life of transience and a kombucha distillery are not particularly compatible, but I didn't loose my taste for the sharp, dry, fizzy beverage. The only loss suffered were the bills in my wallet for every 4 dollar bottle that point forth.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enter Tibicos: also known as Tibi, or Water Kefir. According to some, the name Tibi is one given by Mother Therese of Calcutta, who once traveled to Tibet and met the monks and masters of that region who gave her this beverage, hence the name is Tibicos. I didn't have to taste it, I mean who hesitates to try a new fermented beverage? I did have to try it, though, and the only way to do that was to make it my self: I went onto Craigslist and was lucky to find a local fellow giving away extra water kefir crystals (also called Japanese water crystals), and tried my hand...</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The end product is one I have quickly become quite fond if, bottling it in those old GTs bottles, letting it do a secondary ferment over night before refrigerating, and starting my day with one. It is dry, with hints of citrus and the lightest of light bubbles that tickle your tongue. I could imagine it going quite well with gin, or sake.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It is rather easy to make, hard to fuck up (at least I haven't managed yet), and oh so very rewarding. You also get the cool bonus of having a jar that looks like the vegan counterpart to those side-show attractions of two headed fetuses in jars. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Anyway... onto the recipe....!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><blockquote></blockquote></div><blockquote><div style="text-align: left;">Water Kefir!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul><li>1/4 to 1/2 cup of Japanese Water Crystals*</li><li>1 dried fig, halved</li><li>1/2 lemon</li><li>3-4 tablespoons of white sugar</li><li>1 litre (4 cups) of purified water</li><li>2 litre jar with lid</li><li>*optiona items* </li><li>Cinnamon stick</li><li>Cardamom pods</li><li>Unsulphured dried fruit slice such as mango, pineapple, apple, etc. </li></ul></div><div style="text-align: left;">Note: You want to use organic as much as possible. The tibi crystals are fungal/bacterial in nature and can be damaged by pesticides and other materials. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The recipe is pretty straightforward from here. Place ingredients in jar, cover with cheesecloth, let sit for 24-48 hours.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Strain and filter liquid into drinking jar. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Let drinking jar sit overnight, then refrigerate. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place ingredients back in jar, and add another 3-4 tablespoons of sugar, cover with cheesecloth and let sit for 24-48 hours, to repeat above process 1 to 2 more times.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">After 3rd bottling, separate crystals from other materials, clean jar, and start again or store crystals in a clean container with enough water or tibi to cover and a tablespoon of sugar in the fridge to let hibernate for a couple of weeks.</div></blockquote><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tada! I quickly started doing this in a 4 or 5 liter bottle, so I could keep up with my 16 oz a day habit. I will possibly have more pics later, but go easy on me... I'm just starting this blog, again!</div>Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com2tag:blogger.com,1999:blog-3471910445402189699.post-56743829539134106082009-12-21T16:57:00.000-08:002009-12-22T14:25:08.577-08:00Calamari, sorta kinda not really...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMgFhDzFixJpL0Tlk4ThgjvhsxelVdHOOXy-ZBwhPOHUAnKHlsozgCPTvEdkMjckbNo4v51Xr13nIzott4Na09rdurnKbx83RahTa_oGOIqB0Oyow2CZ1q0c87u35PLkgex6A0UnW1ZM/s1600-h/calamari.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMgFhDzFixJpL0Tlk4ThgjvhsxelVdHOOXy-ZBwhPOHUAnKHlsozgCPTvEdkMjckbNo4v51Xr13nIzott4Na09rdurnKbx83RahTa_oGOIqB0Oyow2CZ1q0c87u35PLkgex6A0UnW1ZM/s400/calamari.JPG" alt="" id="BLOGGER_PHOTO_ID_5417801062344678418" border="0" /></a><br />So I recently got my hands on <a href="http://www.amazon.com/gp/product/0061458473?ie=UTF8&tag=extravegance-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0061458473">Living Raw Food</a><img src="http://www.assoc-amazon.com/e/ir?t=extravegance-20&l=as2&o=1&a=0061458473" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" />, the second book of recipes from the Pure Food and Wine proprietor. It did pretty much the same thing the last book did, which was reignite my interest in working with raw foods.<br /><br />The appeal of raw foods wasn't so much about health (O.K. wasn't <span style="font-style: italic;">only </span>about health) but a cross between the sort of primitive molecular gastronomy practiced by many raw foodists and the meaningful exploration of high quality ingredients. I was also taken in by the use of whole foods, given processed foods lost much of their appeal to me during that brief Atkins-diet phase I had when I was 20 or so. While I ditched the diet of waterbath cheesecake made with splenda, I never quite picked pasta and other refined starches back up.<br /><br />It is recipes like the above, calamari with tartar sauce, that are reigniting my passion for exploring this cuisine. However it is also reminding me of the frustrations when dealing with the not-so-vegan-inclined..<br /><br /><a href="http://misstess.com/">Tess</a> (my vegan buildingmate): "Ike, you want to come upstairs with us to get some raw vegan calamari?"<br />Ike (Tess's not so vegan but very blue partner): "I don't like calamari."<br />Tess: "Well it isn't calamari."<br />Ike: "I don't really like things fried."<br />Tess: "It is raw! How can it be fried?"<br />Ike: "Well, you said it was calamari."<br />Tess: "It is raw vegan, how can it be squid or fried?"<br /><br />Ai. Ike did come upstairs. Ike ate raw vegan calamari. Raw vegan calamari was deemed good, or at least acceptable for those who don't like fried calamari.<br /><br />Honestly it isn't all that much like calamari, though if you like calamari you'll probably like these. It is definitely a snackable concoction that makes for a good traveling companion, it is cute, and novel, all told pretty easy to make. Cutting them into rings is a vanity that you can surpass if you feel like it. Regardless of the differences, the inspirations you find raw foodists make from the original food is a delight.<br /><br />While I'm not going to post the recipe here (see the book below, it is worth it), I'll mention that a mix of spices, ground up golden flax seeds, some lemon, and king oyster mushrooms are friends of yours... And of course, do not forget the salt.<br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=extravegance-20&o=1&p=8&l=as1&asins=0061458473&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe>Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com2tag:blogger.com,1999:blog-3471910445402189699.post-47457334826640428752009-10-28T16:44:00.000-07:002009-10-28T17:45:32.255-07:00Delicata Squash Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27z3VaeI7_o5GbUnV01-uIkb7cPcmxipL3OErDnNBR1HGPDweNPrpBIAQM9azksznSwJj3shGbKV7W22r3eLjyFddkL4d-m_OQhulZw5WR8arI9vYC9xFyK9MFp_MgGjBl5VsM19rtA0/s1600-h/kabochachzck.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27z3VaeI7_o5GbUnV01-uIkb7cPcmxipL3OErDnNBR1HGPDweNPrpBIAQM9azksznSwJj3shGbKV7W22r3eLjyFddkL4d-m_OQhulZw5WR8arI9vYC9xFyK9MFp_MgGjBl5VsM19rtA0/s400/kabochachzck.JPG" alt="" id="BLOGGER_PHOTO_ID_5397806424298069106" border="0" /></a><br />It has been a busy couple of weeks! I have made quite a few dishes, many of which will be lost due to a lack of archiving. Thankfully I am sure every thing has left me with some imprint, and I am now at least slightly wiser... My cakes will be fluffier, cookies crispier (on the outside, with chewy tender insides), and ice creams creamier. <br /><br />Chai frozen yogurt, whisky apple pie, carrot sorbet, broiled radicchio slaws, five spice spreads, dark-chocolate stout ice cream, celeriac-green apple soup are some of the casualties of this fall that may never get posted. My Community-Supported Agriculture share has tossed me some curveballs, and I have handled them with grace, rendering me a bit too busy to give my blog some well-earned love. Appropriately enough, it is with some sadness that I am not off picking up my CSA share right now, which ended last week. The winter share, with rutabagas, radishes, and leafy greens will be returning on Friday, then every other week through December.<br /><br />There are always a few items I have a hard time repurposing, depending on what is going on in my life at that point. This fall it was the adorable little carnivale and delicata squashes showing up in my share. They are lovely, sweet little squashes with edible skins that deserve a good place on a plate... Not the sort of thing to be brought out for pot-lucks, which has been my usual modus-operandi when it comes to food preparation. Eventually, I ended up with several and remembered that there was a Kabocha Squash recipe I had been considering making. And below we have it! <br /><br />-This is definitely a recipe in progress, changes I'm planning for next time will be marked with an asterix and my intent for the future round-<br /><br /><span style="font-weight: bold;">Delicata Squash Cheesecake</span><br /><br /><blockquote>Walnut-Lime Crust:<br /><ul><li>1/4 c (2.2 ounces) Palm Oil shortening</li><li>1/2 c (2 ounces) walnuts, toasted</li><li>1/2 c (2 1/2 ounces) packed light brown sugar</li><li>1 1/2 c (6.2 ounces) graham cracker crumbs</li><li>2 t grated lime zest (about 2 medium-small limes)</li><li>1/2 t cinnamon</li><li>1/4 t ground ginger</li><li>1/2 t salt</li></ul><br />Kabocha Squash Filling<br /><ul><li>3 lbs of sweet fall sqaush (I used Delicata & Carnivale, Kabocha and Butternut will also work)</li><li>8 oz firm silken tofu</li><li>1 c (7 ounces) white sugar</li><li>1 1/2 t cinnamon</li><li>1/2 t freshly grated nutmeg</li><li>1/2 t salt</li><li>1/2 t umeboshi paste*</li><li>Juice of 1 medium lime*</li><li>1 T soy yogurt*</li><li>1/2 c arrowroot starch*</li><li>1 1/2 T brandy*</li></ul></blockquote><br /><br />1. Steam the squash, until the a knife easily pierces the flesh and the stem falls off. To do this I prepared a large pot with an inch or two of water on the bottom, and placed a steamer basket within. I put the sqauash atop the basket, and brought the water to a boil over high heat. I reduced the heat to medium, covered the pot and let the squash cook for about an hour. When it is done, remove it from the heat and let it cool. Meanwhile, I....<br /><br />2. Preheated the oven to 300 to prepare the crust: Grease a 9 inch springform pan. In a food processor chop the walnuts with half of the brown sugar in a food processor, until they are coarsely ground but not turning into a flour. Transfer walnut/sugar mix to a mixing bowl with the rest of the ingredients, except for the shortening. After the dry ingredients are mixed, add the shortening and stir with a rubber spatula until everything is evenly mixed. If the mix is too dry to stick together when pressed against the edge of the bowl, add a couple of tablespoons of water as needed. When done, press into the bottom of the pan and up the sides if you have extra.<br /><br />3. Put the crust in the oven and bake until it is golden brown, about 12 minutes. Remove and let cool completely. Leave the oven on.<br /><br />4. When the squash is cool enough to handle, cut it in half, scoop out the seeds and scoop the flesh away from the skin. It is ok if a little skin gets in in the case of delicata and carnivales. Get 2 1/2 cups of flesh (save the rest for something else), and place the flesh into a blender bowl. Add the rest of the ingredients for the filling, and blend until well mixed and smooth (hi-power blenders are great for this!).<br /><br />5. Pour the custard mixture into the springform pan and place in oven. Bake until the middle is set, with the center still slightly jiggly, about 1 hour. Cool completely, unmould, and serve!<br /><br />*Next time I would use less arrowroot starch (probably 1/4 c + a T or two), less lime juice just for tartness. The yogurt and umeboshi paste are optional, I just happened to have them, though you may want to add more salt if you ditch the ume paste. and I forgot the brandy but would try to remember it next time.<br /><br />The cheesecake is somewhere between a pumpkin-style pie, and a cheesecake. It is virtually fat free, tangy, and certainly interestingly flavored, if not flat-out good. It is good enough for me to seriously desire to make again.Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com1tag:blogger.com,1999:blog-3471910445402189699.post-8527427053788819422009-10-02T16:25:00.000-07:002009-10-02T17:17:56.796-07:00Stewed Tomatillos & Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhkEd6W9D3GtbE24q8Oo9uJijtWk-Vn-MuWBp03bqjcbazFeytZrrRI-eQmZh59P0DwuqtsdkeYJRsflldbm_OproDXDuLlWdKGZ9WSsJORpzGi8TlsolXr92AVi51rsp_eCVW3Zwai8/s1600-h/DSC_0099.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhkEd6W9D3GtbE24q8Oo9uJijtWk-Vn-MuWBp03bqjcbazFeytZrrRI-eQmZh59P0DwuqtsdkeYJRsflldbm_OproDXDuLlWdKGZ9WSsJORpzGi8TlsolXr92AVi51rsp_eCVW3Zwai8/s400/DSC_0099.jpg" alt="" id="BLOGGER_PHOTO_ID_5388157435455973202" border="0" /></a><br />You say Tomato, I say Tomatoes & Tomatillos... OK that didn't work out the way I wanted it to, but needless to say.... One of my most recent bounties has been tomatillos and tomatoes... From this I have made sauces, and even the adventurous (and delicious) tomato jelly (recipe forthcoming, probably). This dish is surprisingly not much less adventurous than the tomato jelly, with interesting sour overtones similar to those I have found in some Malaysian dishes. This likely had something to do with a tart leek stock I used, as much as the contents of the soup... If it is something you desire, I feel like some lime juice could help achieve it.<br /><br />Anyway... Having recently begin a new job with a vegetarian good food fast startup, I am a bit on the exhausted side for florid posts, so I am just going to git on with the recipe... It goes well straight on its own, or with a cous cous or other grain. It can be had hot or cold.<br /><br />Stewed Tomatillos & Tomatoes<br /><br />2 T extra-virgin olive oil<br />1 large white onion, chopped<br />2 poblano chilis, chopped<br />2 cloves garlic, crushed<br />1 1/2 pounds tomatillos, husked and washed<br />1 1/2 pounds tomatoes*<br />1 cup home made stock or water<br />Salt & Pepper to taste<br />2 T Vodka (optional)**<br />2 T lime juice or white vinegar (also optional, if you like tart)<br /><br />*I used mixed cherry & pear tomatoes. Large tomatoes, of any ripeness, cut into chunks will also work.<br />**Vodka, along with white wine, is a lovely flavour enhancer of tomato products.<br /><br />Warm the oil in a large pot on a medium-high heat, when the oil heats up add the onion, pepper, and garlic until the onion is has begin to brown, about five to ten minutes.<br />Add the tomatillos, cook until the skins start to break open, ten to fifteen minutes. Pour in the stock and vodka, and stir, bring to a boil, then reduce the heat to produce a slow bubble and cover, cook until the tomatillos are mostly dissolved, about thirty minutes. Add some salt and pepper for flavor.<br />Returm the heat to medium-high. When the mixture starts to bubble, add the tomatoes. Cook, stirring occasionally, until the tomatoes wilt but their skins remain intact. Now add the sour liquids if that is what you like.<br />Add more salt and pepper if desired, serve hot, at room temperature, or cold, drizzled with olive oil if desired.Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-5974931935683719022009-09-28T13:31:00.001-07:002009-09-28T14:04:14.070-07:00Tarts! (Is "Let's get reTarted" offensive?)First, a quick note, I have some recipes being featured on <a href="http://www.meatlessmonday.com/">Meatless Mondays</a>! If you haven't checked that campaign out, definitely do it! Even better, pass it around to your resolutely omnivorous friends. All they ask is that you don't eat meat one day of the week, easy I know, rite?! Anyway, onto the food bits...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cHb8qLRDP0hOsZeDZej4EeYmjDgl5VevzdFgdzkb1-ocxtA16oVw9y084y4VzA74P7m-XtR9X_QlwhRDAVIQfmBVCJTj0RfZim_AXDtSsvMX7q6rhKjLpAAe7VLeoIo9LvUXjetqHl0/s1600-h/DSC_0043.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cHb8qLRDP0hOsZeDZej4EeYmjDgl5VevzdFgdzkb1-ocxtA16oVw9y084y4VzA74P7m-XtR9X_QlwhRDAVIQfmBVCJTj0RfZim_AXDtSsvMX7q6rhKjLpAAe7VLeoIo9LvUXjetqHl0/s400/DSC_0043.jpg" alt="" id="BLOGGER_PHOTO_ID_5386618894368586642" border="0" /></a><br />Pictures above is a leek and roasted red pepper tart topped with a confit of slow-dried tomatoes, on a bed of <a href="http://en.wikipedia.org/wiki/Sriracha_sauce">sriracha</a>, a thai hot sauce also known as "rooster sauce," or "cock sauce." It is a fun kitchen accessory, many believe it an absolute necessity. But what are we doing talking about cock sauce, when this post is about tarts?<br /><br />I wish it were about tarts! But the above tart did not dazzle the tongue's palette. Oh the things that went wrong, I can't even begin to think about! It definitely needs work and I think the platform may be a good thing to explore... so today's recipe is only going to be a base. I will surely toy with it in the future, it has the potential to be both a great platform as well as a good dish for dinner parties and pot lucks. It can also be cut up into two-bite bits and served as an appetizer.<br /><br />The tofu base is creamy, with a bit of tang (from the ume plums) that one would find in a cream cheese base. It is definitely a dish that could be mistaken for a non-vegan fritatta. Oh I can't wait to explore it!<br /><br />For all my talk this dish wasn't _bad_, just wasn't as awesome as I thought it could be... So here is the base, and instructions on how to explore from there... I also made this in a 8x13 inch baking sheet, but it could also be done in a 9 inch removable-bottom tart pan, or perhaps in two smaller pie pans.<br /><br /><br />DIY Quiche<br /><br />Quiche/Tart crust<br />3/4 c all-purpose flour<br />3/4 c whole wheat pasty flour<br />1/2 t baking powder<br />1/2 t sea salt<br />1/4 c canola oil<br />3-5 T cold water<br /><br />Filling<br />2 T olive oil<br />3 T umeboshi paste<br />2 pounds firm water packed tofu, drained<br />3/4 t sea salt<br />*fillings!<br /><br />To make the crust: Preheat the oven to 375, with a rack in the bottom third of the oven. In the food processor, blend the flours, baking powder, and salt together. Pulse in the oil until the mixture becomes mealy. Mix in enough water to form moist clumps. Gather the dough into a ball, then flatten it into a disk. Press it into the pan you are using, going up the sides.<br /><br />To make the filling: Blend the tofu, umeboshi paste, olive oil, and salt. Pour into a bowl and stir in your fillings.<br /><br />Bake the quiche for 45 minutes, or until the top is golden and the filling is set.<br /><br />*Fillings: Honestly, you could probably leave this plain and just have a simple sort of tart... But more excitingly, I would recommend tossing a garlic clove or two into the mix, at least... I would look through any cook book for quiches, and simply whatever they add to the egg and dairy base, you add to this.. Spices, sauteeded mushrooms, carmelized onions, artechokes, roasted red peppers, etc. To give it a nice bit of flair, a drizzle of sauce, a spoonful of topping will make a lovely difference.Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com2tag:blogger.com,1999:blog-3471910445402189699.post-14254307925481606752009-09-21T00:22:00.000-07:002009-09-21T01:11:05.098-07:00Balsamic Glazed Roasted Radicchio<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-6ZNaBDFkFuR564OBZPz96o832qnnTINUKzYTAFxWyhyphenhyphenTvfBhHaKux5LOQblPouDyX3kFE4FqCJrTTY9FWTXT70j61V-wbtLwY_7t-4BAMU5gdn-ZngDgcUoCjt6yAbbeomh87xl8_8/s1600-h/DSC_0052.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-6ZNaBDFkFuR564OBZPz96o832qnnTINUKzYTAFxWyhyphenhyphenTvfBhHaKux5LOQblPouDyX3kFE4FqCJrTTY9FWTXT70j61V-wbtLwY_7t-4BAMU5gdn-ZngDgcUoCjt6yAbbeomh87xl8_8/s400/DSC_0052.jpg" alt="" id="BLOGGER_PHOTO_ID_5383819491401501474" border="0" /></a><br />Radicchio is, likely, one of the most neglected objects of my CSA share. It isn't that I don't like it, or find it appealing, but rather it is something that doesn't lend itself well to my meal-prep styles... which you'd be surprised to know consists largely of putting a lot of whatever I get into a blender and mixing the hell out of it (kale + tomatoes + garlic + radishes + radish greens + basil + romaine + apple=GO).<br /><br />Radicchio has long held the title for "most likely to rot in my vegetable crisper," as I never knew of what to use it for. This has always paind me, given te plant's history as a medicinal tool thanks to its quantities of <a href="http://en.wikipedia.org/wiki/Intybin">intybin</a>, which infuses the plant with its bitter character. I always felt it was limited to a fine shred in salads, something I rarely make.<br /><br />Now I have learned a way of tempering that bitterness in a dish that elevates my radicchio heads into a stand-alone dish. Today's recipe is a two-prong approach, both reducing the bitterness with roasting and counterbalancing it with a sweet balsamic and brown sugar glaze. Even better, this recipe can be made in about 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1kGmdUQbOmfN2s2KicUmEjZcpRFKEdDyVuFkvayAMy-V1nOH84lIpG6i6r1Hs0TErnqpz-8XBV0yvWkohafmyF9Hcwj4x-xsLoKHiQTNyvy1hUOaWa5Ozrw8f8QnHA1oQ7c32UpRycM/s1600-h/DSC_0067.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1kGmdUQbOmfN2s2KicUmEjZcpRFKEdDyVuFkvayAMy-V1nOH84lIpG6i6r1Hs0TErnqpz-8XBV0yvWkohafmyF9Hcwj4x-xsLoKHiQTNyvy1hUOaWa5Ozrw8f8QnHA1oQ7c32UpRycM/s400/DSC_0067.jpg" alt="" id="BLOGGER_PHOTO_ID_5383819671245810306" border="0" /></a><br />Balsamic Glazed Roasted Radicchio<br /><br />1 lb radicchio (about 4 large heads, or 2 small)<br />2 T olive oil<br />1/4 c balsamic vinegar<br />1 T brown Sugar<br />Salt & pepper<br /><br />Turn your oven to it's low broil setting, and make sure a rack is at the highest point about 4 inches from the heat.<br />Quarter or halve (depending on head-size) the radicchio and gently remove the core, keeping the pieces whole.<br />Brush heads with olive oil and place on a baking sheet. Mix the balsamic and brown sugar until the sugar has dissolved.<br />Place the radicchio into the oven for one to two minutes, remove and brush with the glaze. I drizzle the heads with all of the glaze (I pour it into the cracks), place back in the oven until the edges begin to crisp and char, another couple of minutes.<br />Remove, transfer to the serving dish, sprinkle with a little salt and a few fresh grinds of pepper.<br />Can be served hot, or at room temperature.Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com0tag:blogger.com,1999:blog-3471910445402189699.post-57588816469520517902009-08-26T17:12:00.000-07:002009-08-26T17:38:40.736-07:00Mocha Pudding Pops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYm3mmtAv-p6NidoU9I6aT4ZzsHcP2EnZjY9uWGgQ_7jwKr893likJ0qCmPWSYNLA4tL-i2we_HrmI-9dMXtP2VLXQSx3FS3I-1NW2BCDOQpwuW4A63TNrg3eAlMg6ibVmR-Y-K9oKdXo/s1600-h/puddingpops.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 348px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYm3mmtAv-p6NidoU9I6aT4ZzsHcP2EnZjY9uWGgQ_7jwKr893likJ0qCmPWSYNLA4tL-i2we_HrmI-9dMXtP2VLXQSx3FS3I-1NW2BCDOQpwuW4A63TNrg3eAlMg6ibVmR-Y-K9oKdXo/s400/puddingpops.JPG" alt="" id="BLOGGER_PHOTO_ID_5374430071438579410" border="0" /></a>It is hot. I like things that are cold. I also like to have recipes that utilize things like almond milk, of which I have many containers of since school got out for the summer... Tales of the aseptic-sealed bean and nut milk mass abandonment of summer, 2009 are legendary!<br /><br />Anyway... getting on with it... I am gifting you with the guide to my own first foray into frozen bars... or logging my work for my own future reference. The recipe is pretty tasty, but there are things I am going to try differently. Those notes will be after the recipe for me as well as you.<br /><br /><div style="text-align: center; font-weight: bold;">Mocha Pudding Pops<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj4RkE0FPGM41jDqWfhiW3ggq70i0FrkYSriGOPmEaeWHjo0lCXOKGB7wMIfevkT_AoCaKcNSHCK_P4ahk_13DCFLhyphenhyphen1_ftO5cFdo9LWRzt6-ZLw7IRDNEDRJPHPbHWJuos0c3uaDUdQ/s1600-h/pops.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj4RkE0FPGM41jDqWfhiW3ggq70i0FrkYSriGOPmEaeWHjo0lCXOKGB7wMIfevkT_AoCaKcNSHCK_P4ahk_13DCFLhyphenhyphen1_ftO5cFdo9LWRzt6-ZLw7IRDNEDRJPHPbHWJuos0c3uaDUdQ/s400/pops.JPG" alt="" id="BLOGGER_PHOTO_ID_5374436269403666466" border="0" /></a><br /><br /><blockquote><ul><li>1/2 C sugar</li><li>3 T dark unsweetened cocoa powder (not dutch processed)</li><li>5 t instant espresso powder</li><li>2 T all-purpose flour</li><li>2 T cornstarch</li><li>2 T tapioca starch</li><li>1/4 t lecithin</li><li>1 T coconut oil</li><li>1/4 C raw almond butter</li><li>2 3/4 C unsweetened almond milk</li><li>1 t vanilla</li><li>pinch of salt</li></ul><br />In a large saucepan whisk together the first six ingredients.<br /><br />In a blender combine the almond milk, almond butter, and salt and blend until smooth.<br /><br />Add about 1/4 cup of the liquid to the dry mix and whisk until smooth. Turn the stove onto medium, whisking constantly and adding the rest of the milk slowly. Add coconut oil, turn stove to medium high and switch to a rubber spatula, constantly stirring and moving the liquid that firms up on the bottom.<br /><br />When the mixture comes to a boil, stir vigorously for about 2 minutes. Remove from heat. Stir for about 1 minute as it cools down, add vanilla extract. Let cool down for another 15 minutes, then pour into moulds.<br /><br />You can also pour into ice cube trays, cover with saran wrap and stick in toothpicks, then freeze for about six hours. To remove from moulds, run hot water briefly over the moulds, and shimmy out.<br /><br />Enjoy! They is no denying that these are indeed pudding pops.<br /></blockquote><br />And that is just it, they are indeed very pudding-like, even frozen. In the future I may reduce some of the starches... Also I would add the coconut butter after I kill the heat...but there you have it, I would make them again. So, cheers and happy summer! Hopefully I'll get that update on peaches in before I leave for Burning Man!Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com5tag:blogger.com,1999:blog-3471910445402189699.post-89906376681870645932009-08-24T07:51:00.000-07:002009-08-24T12:32:09.315-07:00Slow-Roasted Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90rsX_09pwRkHVP4wLPnuY1qQl3I9WPBATwEwlqD2e3RgQv-amiwd9yare2oCKbbMZjNaxD8m2jfiWLBhuZjgmmfU4tgm-hY-nqY4P4fsDHTGFBq8RBhOlsbnhqBb2aJVQtmtmQLzens/s1600-h/P1040663.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90rsX_09pwRkHVP4wLPnuY1qQl3I9WPBATwEwlqD2e3RgQv-amiwd9yare2oCKbbMZjNaxD8m2jfiWLBhuZjgmmfU4tgm-hY-nqY4P4fsDHTGFBq8RBhOlsbnhqBb2aJVQtmtmQLzens/s400/P1040663.JPG" alt="" id="BLOGGER_PHOTO_ID_5373545423844776130" border="0" /></a><br />Sometimes I feel like summer is cruel. It is not a rational feeling, but rather a negative one that doesn't bask in the bounty but thinks of the future absences I'll face as the days shorten. In the moment, at Farmer's Markets, in the kitchen with my fruits of the earth, I do bask in the wonderful produce this season offers; secure that this season's goods will yield to new treasures (pears and apples I can hardly wait!) . Then I look over my photos, and see what has come and passed. These tomatoes are no longer here with me, rather they have been consumed. I smile, knowing that was their purpose.. but my smile would be even bigger if I had them with me now... <br /><br />So today is a way you can stretch out your tomato supplies a little longer, while amping up the flavor, through a slow roast.<br /><br />Directions are simple, ingredients minimal.<br /><br />Tomatoes (Cherry, grape, and/or Roma)<br />Olive Oil<br />Salt<br />Unpeeled Garlic<br />Herbs<br /><br />Preheat oven to 200 degrees Fahrenheit.<br /><br />Quarter or halve your tomatoes and spread out on a baking sheet lined with parchment paper. You should have some distance between your tomatoes. For my purposes, my tomatoes were closer together (they were used for a sauce). Drizzle with olive oil, a couple of cloves of garlic, and some fresh herbs (I used some thyme and oregano sprigs).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPkNgyuZqr8Ka6BY4xJgwTgPe7tO7W8QEB6ED4nvIQE4tJEVxeHR5pH9Gd2x8GkJpyrhambSgjJYi__UYCK_1MEQrNlbH0TAmtm-B7-mnf6lW6VqIhyfAyGb6Zx6H-IDLkBT3VXRwfhc/s1600-h/P1040646.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPkNgyuZqr8Ka6BY4xJgwTgPe7tO7W8QEB6ED4nvIQE4tJEVxeHR5pH9Gd2x8GkJpyrhambSgjJYi__UYCK_1MEQrNlbH0TAmtm-B7-mnf6lW6VqIhyfAyGb6Zx6H-IDLkBT3VXRwfhc/s400/P1040646.JPG" alt="" id="BLOGGER_PHOTO_ID_5373543403790481650" border="0" /></a><br />Place in the oven, and bake for about three hours. They should be shriveled, but still have a little bit of juiciness inside. Depending on the size of tomatoes, this could take more or less time. Let them cool, then pack them in a jar and cover them with olive oil.<br /><br />These are good for salsas, pizza & sandwich toppings, stand alone snacks, hummus additions... They are just good. Period.Anonymoushttp://www.blogger.com/profile/17541465516475832190noreply@blogger.com1